Flat Out Flavor
Crispy Flatbread Pizza with Marinated Tomatoes, Roasted Broccoli, and Fresh Basil
30 minutes
Serves 4
DinnerItalian
Herb's take
Dinner, meet your new Italian muse: a crackly flatbread loaded with juicy marinated tomatoes, roasted broccoli, and gooey mozzarella. Tonight you’ll learn why pre-roasting veg makes every bite better and how a little basil can turn cheese and carbs into poetry.
Ingredients
Yield
4
Instructions
- 01Preheat the oven to 425°F. Line a baking sheet with parchment or foil.
- 02In a small bowl, combine the halved cherry tomatoes with 1 tablespoon olive oil, balsamic vinegar, minced garlic, 1/4 teaspoon salt, and a pinch of black pepper. Let them marinate while you prep the rest.
- 03Toss the broccoli florets with 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining black pepper, and red pepper flakes. Spread in a single layer on half of the prepared baking sheet.
- 04Roast the broccoli for 10 minutes, stirring once halfway through, until crisp-tender and just starting to brown.
- 05Place the flatbreads on a separate large baking sheet. Brush lightly with the remaining 1 tablespoon olive oil.
- 06Sprinkle evenly with mozzarella cheese, then top with roasted broccoli and marinated tomatoes (including their marinade). Try to distribute toppings all the way to the edges for maximum crispiness.
- 07Bake flatbreads for 8 to 10 minutes, until the cheese is melted, bubbly, and just beginning to brown at the edges.
- 08Remove from oven and scatter the torn fresh basil over the hot pizzas. Let rest 2 minutes before slicing.
- 09Cut into squares or strips and serve hot.
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